New York Strip Steak

Why buy New York strip steaks from a lobster company?

Because these aren’t the strip steaks you’ll find at the big mail-order outfits. This is a limited dry-aged batch, the same caliber served at five-star steak houses. Once it sells out, we won’t be carrying it again.

Dry-Aged USDA Prime New York Strip Steak

Taste the difference in a prime grade strip. Only the top 1-2% of all beef earns the USDA Prime grade, among the most flavorful and tender beef on the market. Compare that to what the other guys claim to sell. We don’t cut corners, and neither should you.

Taste the difference in a prime grade New York strip steak. Only the top 1-2% of all beef can be labeled USDA Prime. It is among the most flavorful and tender beef available in the market. Compare what the other guys claim to sell. We do not cut corners, and neither should you!

What sets this batch apart is the dry-aging. These strips spend weeks aging in open air under carefully controlled temperature, humidity, and airflow. Moisture leaves the meat while natural enzymes go to work, concentrating the flavor and breaking down the tissue. The result is a deeper, beefier taste and a tenderness you won’t get from a standard steak. Before packing, the firm outer crust is trimmed away so you’re left with only the good stuff.

A classic favorite. The New York strip is a boneless steak, richly marbled and tender, cut from the center of the strip loin. It’s one of the best steaks you can throw on the grill. You may also see this cut called a Kansas City strip, boneless strip, or shell steak.

Steaks are 12 oz. each. About 1.5 iches thiick. USDA Prime, dry-aged, and strictly limited.